Serves 6
165 min
Beef Stew
Recipe GLPR6669f8a8de497a
A hearty, classic beef stew loaded with tender chunks of beef chuck, root vegetables, and rich tomato and garlic flavors. This comforting one-pot dish features beef braised slowly until fork-tender, along with potatoes, carrots, and onions in a savory broth. Perfect for a satisfying family meal.
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Ingredients
3 pounds beef chuck, trimmed and cut into 1½-inch cubes
2 tablespoons all-purpose flour
Coarse salt, to taste
Ground black pepper, to taste
1 pound medium onions (about 2), cut into 1-inch chunks
6 garlic cloves, smashed
⅓ cup tomato paste
3 tablespoons balsamic vinegar
2 bay leaves
1 pound small white or red new potatoes (about 6), halved if large
1 pound carrots, cut into 1½-inch lengths
Directions
Pat the beef chuck cubes dry with paper towels. In a large bowl, combine the flour with a generous pinch of salt and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until a deep golden crust forms, about 3-4 minutes per batch. Transfer the browned beef to a plate.
Return all the browned beef to the pot. Stir in the tomato paste and balsamic vinegar, coating the meat well. Add the smashed garlic cloves and bay leaves.
Add enough water to barely cover the beef, about 4-5 cups. Bring to a boil, then reduce heat to low. Cover and simmer gently for 60-75 minutes, stirring occasionally, until the beef is starting to become tender.
Add the onion chunks, carrot pieces, and potatoes to the pot. Stir well and season with additional salt and pepper to taste. The vegetables should be mostly submerged. If needed, add a little more water.
Cover the pot and continue simmering for another 45-60 minutes, until the beef is fork-tender and the vegetables are cooked through. The total cooking time should be about 2 hours and 15 minutes from the start.
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot.
